New catering company in town
“On the one hand we offer fine dining at Maestro’s and casual dining at Harvey’s on the other. Now, we can provide catering service to our guests who are hosting larger parties.”
Maestro’s recently introduced its new banquet space christened “The Empire Room”. This 2,000
square foot space sits above Starbucks and overlooks Broadway and was specially designed to offer the flexibility and comfort for a wedding of 100 guests or a business meeting of up to 120 people.
“With the opening of the Empire Room, we now have three on-sight venues to accommodate celebrations by our guests. The Opus Room in Maestro’s provides an elegant setting for
dinner parties of up to 14 people. The Library at Harvey’s has become a very popular spot for larger parties of up to 32. Now we can offer the Empire Room for larger groups," Adie said.
Under Chef Danny Petrosino’s guiding hand, the partners are looking to expand their catering
services beyond their restaurants to the many popular venues in the Capital region. Petrosino, has gained much experience in the catering end of the hospitality industry in his former positions at the Glen Sanders Mansion and Saratoga National.
Joining Petrosino in the kitchen, Chef Jonathan Quinn was formerly the Banquet Chef at Taste, in
Albany. Maestro’s employees Becky Harbour and Raymond Boyce, Jr. have left their positions in the restaurant to assist in the management of Symphony as Event Sales Coordinator and Banquet Manager. Both Harbour and Boyce have extensive backgrounds in catering.
“We believe there is a demand in the marketplace for greater choices of caterers when clients are
planning an event. Our goal at Symphony is to be that alternative; to give our clients a level of quality and service unmatched by the competition. We will do that by creating amazing dishes, through an unending attention to detail and by working with the host in fulfilling their requests thereby creating an unforgettable event”, said Chef Petrosino.
Currently housed within the Maestro’s facility on Broadway, Chef Petrosino disclosed Symphony is
searching for space in the area to house a larger kitchen dedicated to catering services only. Said Petrosino, “We have been humbled by the early response and number of event bookings already secured. It is clear the majority of events we serve will be larger celebrations and fundraisers held in other venues. Thus it’s important we plan for and dedicate the resources our future business will demand.”
This week saw the launching of the company website, www.symphonycatering.com and Petrosino
reported that “all systems were go."